Summer Chicken Curry Recipe
Do you think you need to frequent a restaurant for Summer Chicken Curry, when you can make it at home? Summer Chicken Curry comes from Indian cuisine and it is eaten as a Main Dish. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Summer Chicken Curry.
Ingredients
2 1/2 cups cooked chicken
1/3 cup flaked coconut
2/3 cup boiling water
1 onion
4 tablespoons butter
1/4 cup all-purpose flour
2 teaspoons curry powder
1 teaspoon curry paste
1/2cups chicken stock
1 eating apple
1 ripe pear
1 banana
1/3 cup dried apricots
1/3 cup golden seedless raisins
1/3 cup heavy cream
2 tablespoons lemon juice
a pinch of salt
Directions
Chop the chicken coarsely .
Put the coconut into a bowl, pour on the boiling water and leave to soak.
Chop the onion finely .
Melt the butter in a pan and stir the onion over low heat for 5 minutes until soft and golden.
Stir in the flour, curry powder and paste and cook gently for 5 minutes.
Strain the liquid from the coconut and add to the mixture with the chicken stock.
Stir well until creamy and then simmer for 30 minutes.
Pare and core the apple and pear and chop coarsely .
Slice the banana (slicingdisc).
Add the apple, pear and banana to the sauce with the chicken.
Chop the apricots coarsely , mix with the raisins, cover with hot water and leave for 5 minutes.
Drain and add to the chicken mixture.
Simmer for 5 minutes.
Remove from the heat and stir in the cream, lemon juice and salt.
Serve hot with boiled rice, poppadums and chutney.
Note This curry is also delicious chilled and served with rice salad.
Put the coconut into a bowl, pour on the boiling water and leave to soak.
Chop the onion finely .
Melt the butter in a pan and stir the onion over low heat for 5 minutes until soft and golden.
Stir in the flour, curry powder and paste and cook gently for 5 minutes.
Strain the liquid from the coconut and add to the mixture with the chicken stock.
Stir well until creamy and then simmer for 30 minutes.
Pare and core the apple and pear and chop coarsely .
Slice the banana (slicingdisc).
Add the apple, pear and banana to the sauce with the chicken.
Chop the apricots coarsely , mix with the raisins, cover with hot water and leave for 5 minutes.
Drain and add to the chicken mixture.
Simmer for 5 minutes.
Remove from the heat and stir in the cream, lemon juice and salt.
Serve hot with boiled rice, poppadums and chutney.
Note This curry is also delicious chilled and served with rice salad.
